My dear friend and sender of some of the best goodie baskets, Victoria (aka @StrawberryToast), has decided to share this spectacular summer treat with us, and boy does it look NOM-worthy! I can’t wait to try it. Victoria is a French chef and a pastry chef on the east coast, and one of many friends I’ve met via Twitter. We welcome her to Jinxie’s Kitchen!
(photo credit: 2010 Victoria Allyson)
Summer Fruit Shortcakes
4 Ginger Scones, split and toasted (recipe follows)
4 ripe peaches, peeled & sliced
3 ripe plums, same as above
½ cup fresh blueberries
¼ cup sugar
zest of 1 lemon
splash of Grand Marnier (optional)
sprigs of fresh mint
1 pint Haagen-Daas “5 “ ingredient vanilla ice cream
Make the scones per the recipe
Toss the fruits with the sugar, lemon, and Grand Marnier if you’re using it.
I like to very briefly sauté the fruits with the sugar, lemon, and Grand Marnier for about 2 mins.
To Serve ~
Split and toast the scones
Place on pretty plate
Top with fruit compote
Add top half of the scone
Scoop of vanilla ice cream
Garnish with mint sprig
Ginger Scones ~
2 cups all-purpose flour
½ cup granulated sugar
1 tbsp. baking powder
1 stick very cold butter, cut into small cubes
1 tbsp finely chopped crysatalized ginger *
6 oz. heavy cream plus 1 tbsp for brushing the tops of the scones
1 tsp demeara sugar to sprinkle on top of the scones
Mix all ingredients together ~ gently roll out ½ inch thick
Cut into a circle using a biscuit cutter
Place on a parchment lined baking sheet
Brush tops with heavy cream and sprinkle with the sugar
Bake at 375 degrees for 15-20 minutes until puffed and golden.
Thank you Victoria for sharing such a tasty recipe! I look forward to seeing what you come up with for the Hallowe’en issue of Forever Nocturne!
Victoria’s blog can be found here. A great place to visit for food and wine lovers! Take note that it’s also a personal blog. *winks*
Vive bene, spesso l’amore, di risata molto!
(live well, love much, and laugh often)